Good Food
Burrito Bracket, Kosher Restaurant Roundup, Chad Robertson
Can data determine who makes America’s best burrito? Are organic and kosher compatible? We explore these questions, plus Jonathan Gold tells us about a new deli that hit Grand Central Market.
By Evan Kleiman • • 57m ListenCan data determine who makes America’s best burrito? Are organic and kosher compatible? We explore these questions, plus Jonathan Gold tells us about a new deli that hit Grand Central Market.
Photo Credit: Gideon Brower
In this episode
8 storiesBurrito Bracket
Who makes the best burrito in the country? It seems like an impossible question to answer, yet a team of statisticians is determined to crown a champion. Nate Silver , who is perhaps best known for predicting electoral votes and NBA championships, is the man behind the website fivethirtyeight.com .
Read the story8 minJonathan Gold Weighs in on Burritos
We can’t mention LA’s best burrito without getting Jonathan Gold to weigh in. The Pulitzer Prize-winning food writer talks about his favorite burrito in L.A., and what he thinks can and cannot go in a burrito.
Read the story4 minJonathan Gold Reviews Wexler’s Deli
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews Wexler’s Deli, one of the several new stands to hit Grand Central Market this year. Jonathan says the lox is his favorite and adds that it’s the only deli he knows of that makes its own pastrami on site.
Read the story6 minBuvette
Jody Williams is the chef/owner of the celebrated restaurant Buvette in New York and Paris. Her new book is a collection of her bistro-style recipes with the same name. Find a recipe for her Toasted Oatmeal Brulee on the Good Food Blog .
Read the story8 minAre Kosher and Organic Compatible?
The kosher community faces unique challenges in adopting more sustainable and artisanal ways of eating. Good Food Segment Producer Sarah Rogozen brings us this story about what happens when new food trends meet traditional lifestyles.
Read the story5 minKosher Restaurant Roundup
LA’s kosher restaurant scene is restless, financially-strapped, and slowly incorporating artisan food trends, says Jewish Journal editor Rob Eshman. Eshman writes a column for the paper called “ Foodaism .”
Read the story9 minTartine
Chad Robertson of Tartine in San Francisco has inspired bakers all over the country. He and his wife Elizabeth Prueitt co-own Tartine and Bar Tartine in San Francisco. Chad’s latest book is Tartine Book No. 3 : Modern Ancient Classic Whole. Find a recipe for his Rene’s Rye Bread from his new book on our blog .
Read the story9 minMarket Report
Laura Avery talks to Chef Robert Wemischner about how he’s inspired by late summer plums, and farmer Truman Kennedy talks about his plum varieties and his carbon neutral farm. Find a recipe for Robert’s plum pie on the Good Food Blog .
Read the story6 min
